Most pork posole recipes call for pork shoulder. We lessen the legwork by using ground pork instead. Hominy is a hallmark of posole, with its plump, chewy texture and toasty-corn character; you’ll find it canned in the Latin and Mexican foods section or near the canned corn. This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated.
How to Make It
Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
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